The Le Creuset vs. Staub Debate is Officially OVER
HTML-код
- Опубликовано: 3 окт 2024
- Latest Le Creuset Prices: amzn.to/41PCFW9
Latest Staub Prices: amzn.to/41M4Pl0
Should you buy a Le Creuset or a Staub? Uncle Scott answers this question once and for all, and presents the best solution to make you happy. In this cooking video, we compare Staub dutch oven to a Le Creuset dutch oven, highlight their similarities and differences, and do some real-world cooking in a home kitchen to show how they perform as we make Italian ribollita soup, chili, and more.
Uncle Scott also provides buying strategies for expensive French enameled cast iron dutch ovens, including shopping for dutch ovens at Costco, and provides a little marriage advice and trademark dad joke humor! Is Le Creuset better than Staub? Is Staub better than Le Creuset? Which one is the best? Should you choose a Staub or a Le Creuset? How do you optimize happiness in the kitchen? Find out with our new video!
Uncle Scott's Ribollita Recipe: • Real-Deal Ribollita Re...
More Le Creuset: www.pjatr.com/...
Uncle Scott's Amazon Store: www.amazon.com...
*If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Smithey, Pleasant Hill Grain, and others.*
UNCLE SCOTT'S WEBSITE: www.unclescott...
#lecreuset #staub #cookingshow #cookware #food #foodie #kitchen #costco #buckknives
To everyone saying I mispronounce "le" how do you explain this on the official Le Creuset channel? ruclips.net/video/hr9fOSYiTUk/видео.htmlsi=RDnCQJui6hVjCKnz&t=10
I approve your pronunciation Scott, don't sweat it.
lol...not concerned with the "Le". However, it is "Porsha", not "Porsh" 🙂 Love your channel.
in regards to how your pronunciation I once had a substitute teacher who ended the incorrect pronunciation argument by asking "how do you pronounce Albert Einstein?" to which everyone said "Einstein" without the German accent. He said that everything is pronounced incorrectly when it's said in a different language but that is acceptable.
Staub owner here, I'll say they are a bit better, and lesser priced here in France. Either one will provide good service and are good looking.
How is the staub a bit better?
@@sarhan_ For my use that is, I prefer a thicker pan, the black mat enamel keeps a a bit of seasoning, and hides stains a bit more, and best of it, it's almost half priced here in France, if you know how to buy.
Scott, you missed one critical difference between the two pots you featured: that Staub has a doufeu top. Note the raised rim on the outside and protruding nibs on the inside. (Le Creuset also has doufeu models, but yours isn’t one of them.)
The idea behind a doufeu is to put ice cubes on the lid to keep it cooler, thus stimulating condensation for braising. The nibs are designed to drip the condensation onto your food evenly, keeping it uniformly moist.
Thanks for another very informative video! (Query: will the Staub decorative handles fit a LC lid? Or are the screw sizes different?)
Yes.
I thought / knew that the doufeu had purpose, thank you for the info.
I started with Le Creuset in Cassis. When I had an issue with the first one having bits of the light interior flaking off while browning things, the argument and back-and-forth with them, really turned me off. I replaced it, but after that, I bought my first Staub. I haven't had any issues at all with the Staub. I know some people like the lighter interior of the Le Creuset so they can check fond and so on, but I don't really have an issue with that using the dark interior of the Staub. When I buy more, I don't really think about Le Creuset after having both. I prefer Staub. I also use two Staub 4-quart Dutch ovens for making bread. I also really like the vintage look of the black pieces with the brass handles, and I think these are best for making bread, because they are sitting in the oven at such high temperatures even preheating while empty, anything on the exterior is going to show up as a char mark you are going to have to clean, but the black hides that much better. The two 4-quart pots for making bread I bought were in the Graphite gray, but if I had that purchase to do over again, I would buy them in the black with the brass handles.
I started with Staub and see no reason to look elsewhere. I'm staying with Staub.
I can save everyone 19 minutes of your time by stating that these two brands have the same quality, made in France, the same family-owned pride in their products, and the same longevity. I have had both for many years. Case closed
@Wisdom-Nuggets-Tid-Bits
Don't know what you sre talking about. Staub was sold to Zwilling (SEB Group) years ago. No familiy pride, it's a conglomerate. They are on par qualitywise, though.
I was given a Le Creuset fifty years ago for a wedding gift. It's pretty stained at this point but has been a faithful warrior. At some point, along the way, I picked up a $40 Costco copy in a larger size. I can't tell much difference. What are you getting for the huge price difference? I'm no expert and there may be differences that aren't apparent to me.
I'm a Staub guy all the way.....I've used both, but I just think the cover on the Staub is so much better. Both cook just fine....and I like the Staub pans better.....
I’m surprised you didn’t discuss the most obvious difference; the Staub has a dimpled lid which is meant to help the steam drip back into your dish thus helping retain moisture. Both are great, I’m like you and have both.
Self basting lid..Maybe Wagner coined that term back in the day? not sure
Some people are dismissive of Staub's self-basting lid design, but I have seen it demonstrated more than once. There are videos showing the interior of Staub cocottes during actual cooking. They show moisture raining down in an even shower onto the food below from the dimpled lids. Another demonstration was done on the You Tube channel called Prudent Reviews, where he reviewed Le Creuset and Staub cookware. He demonstrated how evenly the Staub lid design distributed moisture across the entire underside of the lid to drip down onto the food. The Le Creuset lid let the moisture roll down to the outer edges of the lid and roll off there. He also proved that Staub lids hold moisture in better. Will both brands make excellent food? Absolutely. You can't go wrong with either.
I started building out cookware from France. I have De Buyer carbon steel, Emile Henry ceramics and Staub and Le Creuset cast iron.
I prefer the Staub dutch ovens. I have them in three sizes. I purchased the Le Creuset roasting pan, rice pot and stainless steel braiser.
Thanks to Uncle Scott for your reviews on all the great cookware French or otherwise on your channel!
I would go with dark inside as it would not show staining
Most Le Creuset owners know (or should know) that the light, glossy interiors can be kept looking like new with Barkeeper’s Friend - powder or liquid - or Bon Ami. I use with a sponge or nylon brush and my DOs and braisers are spotless even after heavy searing or developing a deep fond. I even use on the bottom of the exteriors to remove any marks caused by moving them across the iron grates of my stovetop. For me, monitoring fond puts me in the LC camp but I give the nod to Staub for the luster of their enamel. Not sure if the dark matte interiors of Staub clean up as nicely as LC but my friend has Staub and the dark bottom of his DO looks a bit gnarly.
Staub is my winner. Truly will be the heirlooms in our family. The interiors are also one more good reason that they will be in great condition to inherit. After all, pots that are used have more sentiment than collector pots. All Staub pots are of excellent style but some of the collector pots are extraordinary; Pumpkin, Sitting Hen, Vegetable Basket etc. The premium Majolique colors are far above the La Creuset finishes.
I have both and I love them both, but I gravitate towards my Staub more often. I think it comes down to one simple thing: I think the Staub is prettier. Both make identically good food and I love using them both.
Bought the Le Creuset 7.5 qt dutch oven in cobalt. Then I bought a Staub pig topper knob and put it on the LC.
Heretic! ;)
I didn't tell the pig so it's all good. He doesn't have to know that he is adopted.@@DonnieX6
A number of years ago I was in a Le Creuset outlet store and they had the giant oval "goose pot" that is about 15-16qts....it was matte black inside and out. I had already bought a red one with cream interior.....I wish I'd bought the black one and then sold the red one. Ive come to distrust red and orange enamel for maybe lead content.
Also, Most of my more recent enamel cast iron is Staub because that black interior is a little harder and more scratch resistant, and is allegedly able to take a higher temperature.
My Le Creset Dutch oven still looks like new after years of use. My secret is no scrubby sponges. Just an occasional cleaning with Barkeepers Friend. I use the powder and a damp rag. That stuff works wonders and I haven’t noticed any changes in the enamel performance.
7 quart oblong Le Creuset in white purchased in 1998, 5 quart Staub in yellow purchased in 2006, would not part with either. True story, malted the bottom of the Le Creuset on a 900 degree burn ring and was given a brand new replacement from Sur la Table over ten years later, no questions asked, wow!
There has to be a story behind that 900 degree burn ring!
Tick tac apartment, pre halogen cook top, didn't know medium heat only, bright red burner, a dime sized chunk came away, and to Sur la Tables credit, they replaced it on the spot no questions asked and I got the steal handle as a bonus
The matte black with black interiors have been run before, William Sonoma had a line of them a decade or so ago, they were also available at the outlet stores. Le Creuset makes a lot of weird things for different markets, and the black interiors pop up from time to time even on ones with normal exterior colors. Japan gets a lot of white interiors (not sand) and I’ve seen a few from Scandinavia with black interiors. If you go down the rabbit hole of looking for weird or “rare” Le Creuset you will finds tons of cool stuff.
Lid differences - the Staub and some flat/rimmed bare cast iron Lodges, vintage Griswolds, etc. have lids designed to hold hot coals. Very useful for outdoor cooking - it takes less fuel to evenly heat the massive pot and contents by heaping coals against the bottom/sides and top as well. WIth coals only on the bottom/sides, the top radiates heat. With coals on the top, the heat is being absorbed by that surface instead. On the stove, flat lids are also useful as a hot tray for holding smaller containers of melting butter, hot oil infusions and so on. No, the coals won't harm the enamel, but may permanently discolor the *exterior*.
The interior of Le Creuset is smoother and easier to clean but the lid to the Staub fits tighter and retains more moisture. I also have some cheap enameled cast iron and they get the job done but they have more imperfections that could lead to chips over time. They're all fun to cook with!
One thing about the Staub style, as Kent Rollins semi-commented on in a recent video talking about his appearance on a BBQ cooking competition, if you are cooking with a cooking fire, you can put coals on the top of the Staub too more evenly cook, you can't easily do that on the Le Creuset. It is a niche concern, and not really one for the enameled Dutch Ovens, but it is there.
Must admit that I used to have a le creuset set and I did not love them. The interior got stained and was very difficult to clean, especially after having done any browning. When I had to replace my cookware (long story for another day), I got all clad set. Then when wanted to get started baking bread (it did not happen) I got my first staub. (Another crazy story there)And then more…I love my staub
Warning to people changing or tightening their knobs. If you over tighten you can CRACK your coating. Be careful!
I do prefer Le Creuset’s light interior. I wish its lid were self-basting like Staub’s.
I've more often seen people talk about visibility of fond developing, than just ability to see into the pot. That's the actual issue with darker interior.
Yes! I want to see how the fond is developing and any color changes in the food. I find that the lighter color provides a better contrast, even if it discolors over time.
Ya, it wasnt about seeing the browning on the food, rather than being able to see build-up on the surface of the pot, and to also check on deglazing progress...
Yes, very surprising Uncle Scott didn't address this at all. It's a critical flaw of the Staub design.
From reading these comments, most of the Staub people like them for cosmetic reasons. They're cuter, they like the decorative knobs, and you can't see discoloration over time. These are all pointless to me-- I like pretty things too, but I also don't want aesthetic design choices to get in the way of my ability to cook well! A black interior takes away important visual cues while cooking, and that's inexcusable from my perspective.
The only potential functional advantage I see in the Staub is the flat lid which you can apparently put ice on top of to increase condensation within the pot. Several years ago, Cooks Illustrated did an evaluation of the Staub vs Le Creuset and determined the "basting nubs" on the underside of the lid really didn't improve the quality of the braise. I don't know if they added ice to the lid or not.
Either way, if you're going to make the argument that Staub is functionally better than Le Creuset because it might slightly improve braising, and the only tradeoff is that you can no longer judge fond development nearly as well, that to me is a very weak argument indeed.
I have no difficulty at all seeing the fond development in the bottom of my Staub cookware. I use more than just visual cues, however. I can smell if the fond is getting too dark or the bottom of the pan is starting to get scorched. There are tactile clues, as well, when I run my stirrer across the bottom and feel how rough or crusty it is. If you are paying proper attention, it simply isn't an issue. There is no comparison in browning ability between the black enamel of the Staub vs the light interior of Le Creuset. The Staub is simply better. As to it being a "pretty" contest, well, that's in the eye of the beholder. Frankly, I think the Le Creuset design has a classic beauty and the Staub is a bit more rustic. Both brands have seen a lot of use in my kitchen over many years. Both do a fine job. But wnen it comes to braising, for my money you can't beat Staub.
I got both brands for Dutch ovens and skillets as well as a Vintage heavy Swiss made Emalco cast iron Dutch oven with black interior. The patina that builds up in these dark interior pans have similar non-stick properties as a seasoned cast iron. I can easily fry an egg with a few drops of oil in the Emalco without sticking at all. The Staubs are a bit less but that is because they are not used as much. The light interior on the Le Creuset did not perform well on this egg test with oil. Better with butter. But we always try to clean these light interiors too much. As soon as we try scrubbing and bleaching to get the stains off, we are on the way of damaging them. That is one advantage of the Staub. They can still look good after 20 years because the Patina is dark like the original interior colour.
I'm a home cook, but I cook for a large family and have been a Dutch oven fan for many years. I'm not sure how it happened, but I have a bunch of Dutch ovens of various sizes. I think I would get one here and one there, and then I had a bunch. My first one was a Lodge, but I also have Staub and Le Creuset. Here is my honest opinion, there are small differences between the brands, but not so significant that they would impact a home cook, like myself. In other words, my Lodge produces results as good as my Le Creuset. They also clean up very similarly. So what is the difference? Le Creuset seems to be a little bit lighter than the other brands. Both Le Creuset and Staub have a better enamel finish than the Lodge or the other cheaper brands. I'm careful with my stuff, but the Lodge still has a couple little chips on the outside enamel. The Le Creuset and Staub don't. After years of use the Lodge's finish looks slightly duller, where the Le Creuset and Staub still are gleaming and beautiful. Personally, I like the way that the Staub looks, but that is a preference. I love my expensive Dutch ovens, and I'm glad that I have them. However, if I couldn't afford them I think I would be just as happy with my Lodge and its clones.
Do you think Lodge would have fixed these issues with their recent release of the "Made in America Enameled Dutch?"
Don't know, but my current Lodge is at least 20 years old and holding up. It is just not as perfect as the more expensive French brands.@@robertreed9818
Had a lodge enameled for about 10 years. Did what it was supposed to do but the enamel did start to turn dark and wasn’t as smooth as it used to be. Got a Le Creuset a couple years ago and the quality is much better. The expensive French ones are def better, but if you’re on a budget, there is nothing wrong with a cheaper Lodge.
I love the dark interior and the heavier weight of Staub. And I think the exterior enamel is a bit more vibrant
After about 3 years of owning a Le Creuset I was very disappointed…the light interior stains but the chips in the enamel on the lid were a real disappointment. I have had my Staubs for over 5 years and they are beautiful and not one chip!
I have a couple little chips in mine, mostly due to my fault banging a lid... still love both LC and S, but probably like the S a little better too... more personality!
Don't hit stuff with the lid or drop it, and don't put cold water on it when it's hot.
I dont have a dutch oven in either brand yet. I do have 2 Le Creuset black enamel skillets. Love cooking with them. Married almost 25 years. My husband came to our marriage with Henckels knives he bought in his travels to Germany, a Kitchen aid mixer, Riedel stemware and wonderful pots and pans. Happy cooking together - happy life
25 years! Congrats! Totally agree on the happiness!!
Note: you can buy the metal knob for the Le Creuset if yours has the plastic one
Shame on Le Creuset for putting plastic knobs on such pricey cookware.
@@joannesmith2484 in Europe we have the steel one, not plastic.
@@kaledonia1983 Then double-shame on Le Creuset for cheating their North American customers on their exceptionally overpriced cookware.
I'm a le Creuset person, and I have a few pieces with black interiors. There is some point to it, but I've forgotten it.
I also have some vintage enameled ware from other companies and they are just as good, so I'm not a fanatic at all.
However, the ultimate test is time. Several years ago, I bought a cheap enameled pot for baking bread, after I'd forgotten a loaf in the oven and badly discolored my very favorite le Creuset Dutch oven by burning that loaf to a coal-like state. That cheap pot did not last for ten years. It chipped and rusted and developed cracks. On the other hand, I have pots I have inherited that are older than me, and in perfect condition, and I am 60 now. (And BTW, le Creuset offered to replace the burnt pot for free, given their lifetime guarantee, but I declined because they don't make that particular color anymore, and it still works perfectly).
Now that is some useful and interesting information! Thanks. :)
That's pretty awesome on the guarantee that they would offer to replace it. I think we have all produced some coal-like food at one time or another!
I watched a bunch of youtube on the topic, and got a Staub. The point that made me chose it was the 'stalactites' on the lid for even distribution of condensed water dripping back into the pot. I've no idea whether it's something I'd miss with a Le Creuset. Being honest, I'd rather add another, smaller Staub than a same size Le Creuset.
My wife and her mom cook a ton and both use both brands. Neither is better or worse. They just bought which ever pieces happened to be on sale.
I appreciate both brands. But the big advantage of Staub is the black email. A light patina can develop here, similar to raw cast iron pans. If it were a bright email it would look dirty. I found Uncle Scott's shopping list very funny! Kind regards from Austria
i have both too - the staub lid spikes seem to me to push the balance
Some LC pots have the black interior, nothing unusual about it. I have two of them - a rice pot and a soup pot (marmite). I prefer them to the light coloured interior. The black enamel doesn't discolour and I find it's less "sticky" too, although it feels less smooth than the light one. The light one is for expert cooks who want to see how dark their sauce is. All their skillets have the dark interior.
According to forums, staub is the better especially at enamled quality.. either one is excelllent,
One disadvantage of the white interiors is that they show stains a lot more.
I have both Le Creuset and Staub in different sizes. After watching this video I think I now need both in the 9 qt. 😬
Watching this again, that story about the wife's Dutch Oven was comedy gold. I'm dying.
The Staub flat lids allow you to put ice there to increase condensation even more. Mostly, I like their colors best and the animal figures do add some fun. Their wok shaped skillet with a glass lid gets used every day. Love the channel, Scott.
A great cook can make anything taste good and if you are not a good cook, the pot won’t make it taste better
I have a 5.5 quart Lodge enameled dutch oven that works great. However, if I had to replace it, it would be with either a LeCreuset or Staub. (I have stoneware from both companies.) Based on your analysis of both dutch ovens, I’d probably pick the LeCreuset because of the larger handle openings. When pulling a hot dutch oven out of the oven with thick gloves, I’d appreciate the larger handles.
From Le Creuset< the knob is made of plastic heat resistant called: Phenolic. The knob is carefully constructed to provide better grip, and heat resistance up to 480°F/250°C.
I haven't had any problems with the plastic knob but I just prefer the metal.
The phenolic knob only gives up 20°F to the metal one
How do you keep the interiors of the LC's clean and not stained?
You don't.
A seasoned Le Creuset is a badge of honor. It means you actually cook with it.
I use barkeeper's friend to clean mine and it does a good job of getting many hard stains out. The interior is still light and bright, but not perfect as it was when I bought it and I'm fine with that. I can still judge fond development just fine.
don't overheat them.
The reality is most people will be seduced by the sexier look of the Staub. If Kitchen Bling is your aim, LeCreuset just blends in to the background and is indistinguishable from a Martha Stewart, or other knockoff brands using the same cast iron mold. Whereas Staub has the distinctive and quirky knobs and paint finishes that scream luxe. There are knockoffs of Staub but they don’t have the elegant paint finishes or knobs. There’s MY own two cents, anyway.
I bought a Tramontina several years ago at Wal Mart for $30. It works well and has never let me down. You can still get one for about $50. Best savings decision I ever made!
I have one of those myself and mentioned it in the follow-up video... good old Wal Mart Tramontina is still going strong.
I’m back and forth on trying enameled cast iron. Leaning toward going with Demeyere Atlantis stainless steel pots.
Speaking of Demeyere, I bit the bullet and grabbed a Proline 7 12.6”. It came in today. Haven’t used it but liking what I see.
Enameled cast iron is not a replacement for stainless steel. Each has distinct advantages for specific cooking applications. You can't bake bread in a stainless steel pot, for example.
@@ZagnutBar good point. What I am looking to do with it is mainly just soups, stocks and such. I’d use my seasoned cast iron for bread and most other things.
I’ve had both and now just use Le Creuset, as I can see the fond I am building easier. I have replaced all my knobs with the brass Staub knobs, as I like the lower profile and worry about them less in the oven.
We have 3 le creuset, 5 staub, both are great, but we end up loving staub more, but i can say, you can't go wrong with either brand, both are quality
I bought the same size staub here in UK last month for £100 though it was a 'second' but with no visible defect. $500 is ridiculous
i've owned both but i prefer the slight texture on the interior of the staub because the bottom gets well polymerized and more nonstick the more it's used.
If it's enameled (essentially encased in a layer of tempered glass) it won't polymerize.
Polymerizing only happens when heated fats react directly with metal.
@@ZagnutBar you have a fundamental misunderstanding of how seasoning works. glass can be seasoned. any heat resistant hard surface with some porosity can be seasoned. my enameled staub cookware is all seasoned, some more than others depending on how much i use them for cooking with oil. the window of my convection toaster oven is well seasoned much to my chagrin.
Agreed. It does become almost non stick. I treat mine the same same way I treat my heirloom cast iron.
@@zia_kat you've shifted the goalpost here.
Your original statement is that your enameled cast iron cookware "gets well polymerized...".
But in your follow up comment, you say that I have "...a fundamental misunderstanding of how seasoning works..."
You're conflating seasoning with polymerization in a way that is not factual.
I'm no materials scientist, but I can tell you that polymerization has a specific scientific meaning (whereby chains of heated omega-3 fatty acid chains bond to the iron surface of a pan) while "seasoning", in the context you're using, is a somewhat unspecific cooking term.
In my 20 or so years of cooking seriously with the same enameled cast iron, I've never seen any evidence that an older pot "improves" in the way your grandmother's cast iron pan would (which is due to polymerization of oils to the pan's surface). The whole point of enameled cast iron is that it glass is is a non-reactive surface, and that nothing builds up upon it.
If you'd like to cite reliable sources that describe how enameled glass cookware (or any glass cookware) "seasons", please post here. I love to learn new things.
@@Trish.Norman I honestly don't know what you mean here.
One of the fundamentals of classic French cooking is that food is supposed to stick, because the bits that stick to your pan can be released with butter, wine, stock and herbs to make a flavourful sauce.
And every good pot or pan is "non-stick" in that foods like chicken will "release" from the pan when they have cooked enough in the hot oil. When you first add raw chicken to a pan with hot oil, it will stick. At some point though, the chicken will release all on its own, without your having to touch it. That's how you know when it's ready to flip.
Stainless steel clad pans also are "nonstick" in this sense. If you heat them enough, the pores open to receive oil, making a (temporarily) slick, nonstick-like surface. But when the pan cools it goes back to being "sticky". You have not "seasoned" your pan by cooking with it in this manner; its just a characteristic of how these materials work when you cook with them.
You can determine when your "sticky" pan is hot enough to be "nonstick" by doing the "mercury ball test". Lots of videos show what that is-- here's one. ruclips.net/user/shortsEAtNfS7KeE0?si=dZvFNRhZ-17HT4e8
The "plastic" knob of the le creuset is oven safe. Made of a special polymer.
Or you can replace it with a stainless steel knob for about $20.
You also could tent the polymer knob in foil which reflects heat off.
@@ZagnutBar It's a non issue in the real world, I've never hard of anyone actually burning one. No reason to use these lids in the oven at high temperatures.
@@adamr63 some no-knead bread recipes, for which this type of oven is essential, call for a very hot (500 F) oven which exceeds the temperature Le Creuset said you can expose the lid knob to.
@@ZagnutBar Most of these recipes call for 450°F temps, le Creuset says you can go to 480°F with the phenolic knob models. Like I say, real world vs artificial internet problems.
@@adamr63 The original Leahy no-knead bread recipe called for preheating a large Dutch oven in a super hot oven of 450 F or 500 F. Whatever it was, it was way past the acceptable temp that the phenolic knobs of the time were intended to withstand.
The idea in the recipe was to get the pot screaming hot to that the overhydrated dough would instantly steam in the pot. This required heating the pot in the oven for a long period of time. (there have been lots of subsequent revisions of the recipe by many different recipe authors). During this early era, the phenolic knobs were not intended to get hotter than 390 degrees because the no-knead bread technique was still becoming popular so LC had not adapted their cookware for it. This was the same era that I bought my Le Creuset pot and so this was a very real concern for me, and others who were buying their LC pots at that time. In subsequent years LC began releasing phenolic knobs that withstood higher and higher oven temps, in no small part because of the popularity of no-knead bread recipes that people buy these pots for.
One thing missing from your excellent review is the warranty. I inherited two Le Creuset Dutch Ovens from my mother. The interiors had chipped. Le Creuset replaced BOTH for the price of shipping, even though my mother had passed away many years before.
We have both, a 5.5 qt Le Creuset and a 7 qt Staub. Both work equally well, great cookware.
I appreciate the deep dive. You may have missed one of the Staub keybfeayures, which is the dimpled inside of the lid. The idea is that moisture condeses and drips back on to the content faster and I a more dispersed way than other who don't have this. Does it work? Probably. Can you tell the difference? Probably not, but that's one of the "Signature" Staub features.
Sofrito in a Le Creuset? Not a mirepoix?
Mirepoix!
The interior color difference shouldn’t make much cooking difference, but the Le Creuset interior stains over time.
When I was shopping once, Le Creuset told me that the black surface will generally have a higher surface temperature.
@@brycedunlap black absorbs more heat from light while white reflects more, but unless you are using a solar oven the color of the interior of your Dutch oven will not affect the heat transmitted to your food.
thats such a ridiculous statement for them to make lol @@brycedunlap
@@robg836 It made me think of black body diagrams and properties from physics... But I'm probably misremembering something there... I would like to see a head to head comparison though.
the lighter interior does make a difference: a dark interior makes it difficult to judge the color of the fond. it’s hard to tell if you need to turn down the heat or add liquid.
Many retailers will price match, yes even when Costco has their cray cray sales. Do don't give up on your local neighborhood kitchenware shop! They want your business. So come on in, prepared with the lower priced, same item on your phone. Support your local brick & mortar shops.
Thank you for using your buying habits to inform us on great cookware! I would appreciate how you store your cookware
Purchasing one of each brand solves the immediate problem of which to get, but creates the potentially more annoying problem of deciding which pot to use each time.
That's one of those good problems to have!
bit of a cop out, most people can only afford one or the other on sale. I think most people clicked on this video to get a decision either way, saying both is a bit click bait-ish
So buy Staub. Or buy Lodge. It works nearly as well and the only difference was I had monitor it a little here and there to prevent burning/sticking, but even that was a minor difference. Lodge is about 1/5th the price. They all have their quirks, strengths, and weaknesses, and they all work.
@@upscalebohemian5372I think you misunderstand my complaint. I’m not saying that they’re too expensive. Just that I want to buy 1 and only 1 on sale, and I want to buy the better of the two. I don’t mind spending the money, as long as I get the best one, which is why people click on these videos. So saying just buy one of each isn’t very helpful, neither is saying “just buy lodge as it’s 1/5th the price. “. Tell me that you prefer one over the other and state your reasons, that’s all.
@@DaCheat100The functional differences are negligible and its down to preference of color/ergonomics mostly. While the Staub lid design IS more efficient at holding in moisture and the spikes provide more even basting inside, the actual resulting dish may not be different enough to tell.
@@panzerkiller13 thank you! This is exactly the kind of information I was after. I was leaning more towards le cruset just because of the ability to see the fond better. But I’d heard tell that the lids on the staub were better. Thanks for letting me know your experience.
@@DaCheat100 I faced the same dilemna. What I take from this video is that they are equal. I based my decision simply on price and I got a Staub from Costco. Been using it for a few years and super satisfied. One little point: Le Creuset cream colored interior discolors with use. Also, not touching Lodge, their enameled ware are manufactured in China, what does it contain? Cadmium, lead, mercury, you never know with chinese products.
I'm a basic cook type of person. Soup, pork roasts & chili mainly with lots of herbs & spices. I used to cook for several more people, but now it's down to just me most of the time. I have a small amount of Le Creuset bought on good sales and some Staub also bought on good sales. I'm not too picky on colors. I love them both. All said, though, my go to dutch oven is my 6 quart Lodge. It's been my workhorse. Unbelievably stained. Accommodates anything I wish to cook. I'll have to start using my smaller pieces now to keep them in good use. I love your channel - always good info.
Happy New Year, Uncle Scott! Happy to see a new video- it feels like visiting an old friend and cooking and chatting together.
That is the nicest comment I have received and it sums up the entire foundation for the channel!!
What about the little bumps on the bottom of the Staub lids, which they claim are a "self-basting" feature? Do you think that's really a thing / do the bumps really help? I totally agree with you on having both brands on your team. We have one of each also!
Neither. Buy vintage Descoware.It's the best according to Julia Childs.
It's lovely and the original flame is just perfect. I finally found the Pate terrine in flame. It's from about 1960 and is just gorgeous. It's amazing for bread.
The older Dutch ovens have a looped cast iron handle on the lids instead of a knob which I much prefer.
*For those that don't know Les Creuset bought out Descoware and just continued their lines.
Where might one find a Descoware these days?
I got the staub first and when i cooked with it with little oil while pre heating, i heard some loud crackle. It was staub's enamel popping off.
Needless to say, I switched to Le Crueset.
I still use my Staub for boiling and deep frying but not for sauteeing or browning.
Funny, that's what happened to me with Le Creuset and has never happened with Staub. It's one of the reasons I switched. Not because it can't happen with both, but because Le Creuset was terrible about their so-called guaranteed cookware. They did eventually replace it, but only after I threatened to go on social media, and simply share my experience.
I own both and agree that they’re both worth buying AND keeping. 5.5qt Le Creuset used 9 times out of ten but the Staub can fit the large proteins/recipies. Don’t forget the rondeau. Such an underrated/sleeper option. Scott, I’m debating selling my stainless All Clad 10 and 12 inch skillets. Talk me out of it. Cheers!
Le Creuset has both 7 and 9 quart options that will fit whatever you need just fine. Large capacity is not specific to Staub.
What are you replacing your 10" and 12" All-Clad skillets with?
I have 2 x 7.25qt Le Creuset pots, 12" all clad skillet, 10" Tramontina skillet, 10", 12" and 8" oxo nonstick, 8" omelette pan from Boston Pot Shop, 4, 3 and 2 qt All-Clad saucepans, and a 11" All-Clad saute pan (with tall sides). I also have a 12" Lodge and 11" Matfer carbon steel skillet.
Each pot and pan has specific applications for specific uses. Nothing was arbitrarily purchased (aside from the saute pan which was a gift). I find my least useful pans, simply because I don't use them frequently, are the 12" saute pan, the 10" skillets, and the Lodge (I much prefer carbon steel). 12" skillet is the workhorse of my kitchen, I would never think of selling it, especially as it is an All-Clad and will last a lifetime or two.
The oxo nonstick pans are relatively inexpensive so I replace them every few years as the coating chips off. Never pay big money for non-stick coated pans as they have a limited life.
Staub is the best of the dutch ovens. I've owned and used both for
decades.
I believe all d/o knobs are interchangeable I got a le creuset replacement knob for my very old MSE 3qrt d/o
Will the decorative knobs fit on the Le Creuset also? That would be great!
95% sure they will I believe all d/o knobs use the same size screws
Yes. The holes in the lids and the screws are all the same size. Just be careful not to overtighten the screws or you could cause some of the porcelain to crack off around the screw hole.
@@BCSpecht89 good tips here tnx
Oops. My bad. I meant the enamel might crack.
@@BCSpecht89 TY. I assumed as much but figured someone here would know
I can't afford any of them but I have 2 different brands of Dutch ovens. My opinion is as long as the lid is fit and not unstable it's ok.
Honestly, I bought a Member's Mark Dutch Oven at Sam's for $49 and made Chili in it a few days later. I've wanted a Staub for years but could never bring myself to part of $400 for a large Dutch Oven. Now that I've cooked in it, I doubt I'd see $350 worth of difference in performance had I paid up for the Staub... I suppose time will tell in how well it holds up, whether or not the enamel chips etc. but if you're on a budget, it's a good option.
I have many different brands of enamel cast iron; including vintage pieces from Descoware, Fontignac, etc. (savaged from antique shops, etc.)
I love them all and I can tell the subtle differences so I use them for different things 😊.
I agree with having one of each or whatever we can afford, because they cook better than other pans.
I have found great sales at Le Creuset and Staub also; so I hope you can find some deals too.
Happy cast iron cooking everyone!❤
My take is that if you take care of the dutch oven you purchased, it will give you many years of use.
I just got the same one
final thought: nobody needs that many dutch ovens. It's okay to boil beans in a regular old pan.
Dutch ovens are used for many things, like for baking bread so it's definitely a good buy, but Tramontina is definitely the best buy quality and price wise.
Ha! You and my wife agree. "Need" and "want" are two different concepts!
We have a Staub and absolutely LOVE it! Can’t imagine not having one.
I have the deep blue Staub like yours. I believe the reason I chose it over Le Creuset was the lid texture inside and the knob. Which Le Creuset choice at the time, was plastic of sorts, so I went with Staub so I can go straight to oven with it. One thing I would like to try, aside from soups and chili like this, is a deep dish quiche. Which I had at a café one time. It was the thickest slice of quiche I ever had. The restaurant people said it takes hours to make proper in a dutch oven, but I wonder if cooking something with a crust where it counts would be different in these two.
I have a Le Creuset, if I ever buy a second Dutch oven it will definitely be a Staub just because I want to try both.
I’m cooking with a Le Crueset that we inherited from my aunt and I absolutely love it. It will be passed on when I shuffle off this mortal coil. With either of these brands I think you’re getting a quality product that will last generations.
So where do you store all these Dutch ovens? I have two Staubs and they take up a heck of a lot of shelf space
Pot rack. Le creuset used make them in cast iron, but you can get others.
I wonder if Uncle Scott has noticed if his house is slowly sinking under the weight of all that cookware? 😂
The Staub decorative knobs fit the Le Creuset lids. I put one on mine.
Me too
wait what!😳
thanks!
Yep put the rooster 🐓 on my 7 qt. and put the fish on the lid of my 12 inch skillet. 👍🏼 I’ve noticed a lot of people cringe 😬 when I tell them. lol!
I got a staub dutch oven this christmas on discount. I also made chicken soup in it and it was it's first recipe! Gotta heal up those sick family members!
I shopped about 3 years till I found a deal on a 5qt staub in grey color, I wanted one for so long but couldnt bring myself to pay the retail price . It works wonderfully, no sticking unlike some cheap dutch ovens ive had in the past
Looking forward to a review of the new Lodge made (completely) in America enameled dutch ovens!
The new enameled Lodge Dutch ovens are made in China. The raw cast iron ones are made in America.
Except they aren't 😂 check the website. 😂 The French have always had superior enameled cast iron and Lodge will never compare 😂 or any "American" enameled cast iron. Do some research 😂
@@iandawson222thank you, so many folks believe this, it's mind blowing. 😂
Perhaps you all - especially the snarky lover of Frenchware - should take a gander at Lodge's website NOW. This is a new, recently marketed line and it is, indeed, made in America with the exception of some hardware. Made in Lodge's foundry and enameled in America, possibly in Tennessee, but I'm not sure of that.
I have a small family, my wife and I received a Ocean colored Le Creuset set for our wedding and it has served us well for the past 12 years, but recently I saw an add for the Thyme colored Le Creuset and now I am trying to think of ways I can justify duplicate kitchen hardware lol.
Instant Pot for the Dry beans......Life-changing! 🙂
I prefer Le Creuset overall but I prefer the Staub's lid "flavor buttons" because it better redistributes the condensate more evenly. The Le Creuset has the better quality and tougher enamel.
Do you have both ?
@@kaledonia1983 .. Yes.
the challenge with Staub isn't seeing down into the pot, it's being able to see the fond when you're deglazing. It gets lost in the black. Are you done deglazing or not? can't tell.
This isn't a big deal for me, but you missed the point of the color complaint.
Oh, I definitely deglaze, but I don't have a lot of trouble seeing down in the panwhen doing it.
I have owned my Dutch oven for 32 years, it was neither of these brands and most likely a quarter of the price at the time. I also have a Le creuset than was a gift a few years ago. My original Dutch oven is still going strong and there is absolutely nothing wrong with the food it turns out, my Le Creuset is still sitting in its box packed away waiting for the day that my original fails me… I suspect it could be waiting a while 😊.
I don’t believe the quality of food is dependent on the brand name of the cooking utensils, it has more to do with the love and joy that goes into the pot.
Have a nice day.
I have one of each and absolutely agree with you, they are friends in my kitchen.
Buy both, good advice. 😄
I have an old light-colored Dutch oven for a many moons with now badly stained and degraded interior it's probably what pushed me to the darker interior to be honest. There are many reviews about the dark interior harder to see but once you bring up the point that raw cast iron, carbon steel, nonstick all have dark Interiors turns out to be not quite as big of a deal being dark or lightning such a revelation.
I have a 7 quart Staub along with many smaller versions and was looking at the 9 quart but I believe I'm going to hold out for the 13.
Great video. ✌😎
The reason dark interiors is less problematic with a carbon steel pan, for example, is that you're closer to your food.
The main reason you'd use a dutch oven oven a skillet is for the high walls and capacity, both of which are going to obscure your ability to see what's happening on the bottom of the pan. A light interior is essential to see what's happening.
In a shallow skillet, you're much closer to the action, so to speak. Although it would still be easier to judge fond development in a stainless skillet than carbon steel, this is less problematic.
Staub goes on sale at least 3x per year and they have an outlet web site. You can save hundreds being patient.
Definitely... I have never paid full price. They are expensive but if you wait for the sale they are at least halfway reasonable in price.
Le Creuset also has an outlet. I am lucky enough to live near one but you can look up online.
I had never done Black Friday before but last year I got a cherry red Staub deep dutch oven at SLT for 149.95 and I love it. I used to pick up a few pieces at the Wms. Sonoma outlet on the road to Las Vegas, but sadly, the Plague killed that outlet and the entire mall.
I have a couple of Staub Dutch ovens, which I love. I have not used a Le Creuset, although my sister loves hers. As you said it is wise to wait for a sale, if you do not absolutely have to have it that second. I bought a 4 qt round Staub Dutch oven from Williams-Sonoma about a year ago for nearly half-price. Certain colors were drastically discounted, and I jumped at it, since I did not see a reason to pay for aesthetics. Besides, they color is beautiful. I did the same with an oval Staub specifically for chicken (It even has the chicken handle). Great video.
I agree. I wait for a sale before I buy. My only difference in strategy is that I exclusively go for the matte black with brass handle versions.
The little bumps inside the lid of the staub that help baste the food put it over the top.
I own both, but after I bought an All-Clad D3 Stainless 3-ply Bonded Cookware, Dutch Oven, 5.5 quart it soon became my new favorite as it could be cleaned up with the dishwasher. I also have a Lodge L8DOLKPLT Cast Iron Dutch Oven which is collecting dust.
As a French guy, I thought that the "Creuset vs. Staub" debate only concerns French people, so, I'm happy that this dilemma is shared with other countries.
Am 40 years old now, I got a Le Creuset (24cm) for my 30th birthday and it works for many things, in the oven or on a griddle: Sunday baked chicken, chicken basquaise, osso buco, carbonade flamande, boeuf bourguignon, rice pudding, bolognese sauce, mussels marinière, clam sauce, rouille de seiche, etc...
It's very versatile, rises well to temperature and doesn't stick. I'm happy with it, and no longer ask myself the "Le Creuset or Staub" debate.
However, the family is getting bigger, the 24cm won't be enough, I'll have to buy a second cocotte, and this debate has recently come up again in my head for a 32cm.
Glad to see the video, and the convergence of the questions.
Both, for the win! Have owned several of both for years and love them all.
LAY Crew-SAY! Stooow-bbb! I have a Cuisinart dutch oven I bought in the mid twenty-teens for $20 at an overstock store. I use it all the time. Love it; it's known for chipping, and mine has small chips, but doesn't affect the look or the functionality.
To talk about dutch ovens.... And then not do any oven cooking is a slight oversight on your review... Especially in the point of the Staub lid whixh is designed for auto-basting. Cooking a roast in both pots would be a good comparison...
Side note, due to budget, Ive stuck to Cuisinart dutch ovens. Have a 5 and 7 qt. Im really impressed by both of them for about 1/3 the price.